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Amy's Crunchy Salad Recipe

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This recipe for Amy's Crunchy Salad is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad Ingredients
Romaine lettuce, chopped
½ Red onion, sliced thin
1 cup broccoli florets, blanched and chilled
1 package ramen noodles, broken into bite-sized pieces, (discard seasonings)
½ cup pecans, quartered
1/3 cup butter

Dressing
½ cup vegetable oil (safflower)
¼ red wine vinegar
¼ cup sugar
2 tablespoons soy sauce
Directions:
Directions:
Mix all ingredients for dressing in a jar and shake until well blended. Refrigerate.

In a sauté pan, melt butter and lightly brown ramen noodles. Add pecans and watch carefully, stir frequently until all are lightly browned.

Cool ramen and pecans on paper towels.

Toss salad ingredients with dressing (shake dressing before tossing).
Personal Notes:
Personal Notes:
The ingredients are very flexible; if you want more crunch, add more pecans, if you want less onion, that is fine too. I typically use 2-3 bunches of romaine. I often don’t use all the dressing; it is a matter of taste and how much lettuce you have.

 

 

 

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